3 serving | 30 minutes

439 Cals

32g Protein

15g Fats

42g Carbs

A sweet potato twist on a fave hearty home cooked meal!

This is 3 portions so it's great to eat with others for dinner, or for leftovers to eat next day, or even to freeze.

INGREDIENTS

2 tsp coconut oil
Sweet potato - 500g, peeled and chopped into chunks
Low fat mince - 300g
Carrots 50g, cut into 1cm chunks
Peas 50g
1 & 1/2 beef stock cubes
1 tsp oregano
120g tinned tomatoes
Splash of Lea and perrins
1 tsp beef gravy granules
100g broccoli, steamed (to serve)

TO MAKE

Put sweet potato on to boil for 12-15 mins until soft. Boil carrots for 5 mins, then add peas and boil for another 2 mins.

Meanwhile put 1 tsp of coconut oil in pan and brown the onions for 2-3 minutes on a medium heat.

Set aside, then add the other tsp of coconut oil in the pan and add the mince - cook until brown.

Crumble in the stock cube, gravy granules, tomatoes & oregano and the splash of lea and perils and let simmer on low heat for a few mins until a nice thick consistency - add water as needed & salt/peps to taste.

Add the drained carrots & peas and stir through, then transfer the mixture to an oven dish.

Mash the sweet potato and mix in the yogurt and nutmeg and spread on top of the mince - sprinkle cheese on top and pop under the grill for 2 mins until melted & golden.

Portion out into 3 and serve with steamed broccoli.